Thread: Octopus

I brought a couple of kilos of Octopus at Big C, skinned & cooked it for the recommended 30 mins in Olive oil and marinated the cooled octo in its own juice with vinegar, juniper berries, and rosemary.
Tastes great but still not tender as the stuff I remember buying from the Greek Delis in Melbourne. I think it has to be tenderised first, anyone done this ?.

PP, I used to catch and cook them when I was doing a lot of fishing. What we did was rub them down real good with salt to get rid of the slime, and then cook them in a covered pot on a very low simmer in beer for about an hour. Very tender and tasty.

Try this linky PP